Professional-Style Buttercream

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by: Baker Guy






To make professional-style buttercream, based on egg yolks, whisk hot sugar syrup, cooked to the softball stage, into the beaten egg yolks. Continue beating this mixture-called a "bombe" mixture-until cool and then beat in the cold butter. A stand mixer works best for egg yolk-based butter-cream because the egg yolks require a lot of beating to get them to quadruple in volume and to stabilize them before adding the syrup. A handheld mixer will also work, but you’ll need to at least double the beating time. Here the eggs are warmed slightly so when the soft-ball stage sugar syrup is added, the yolks don’t cool it and cause it to harden into little pellets.




ingredients

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serves: 6

2 cups sugar

2/3 cup water (plus more as needed)

8 egg yolks (slightly warmed)

1 1/2 cups (1 1/4 pounds) cold butter (cut into cubes)

flavoring

Nutrition Facts
Professional-Style Buttercream

Servings Per Recipe: 6

Amount per Serving

Calories: 1350

  • Total Fat: 121.1 g
  •     Saturated Fat: 75 g
  •     Trans Fat: 4.7 g
  • Cholesterol: 551 mg
  • Sodium: 1025.3 mg
  • Total Carbs: 68.1 g
  •     Dietary Fiber: 0 g
  •     Sugars: 67.3 g
  • Protein: 4.8 g
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preparation

1.  Put the sugar and water in a heavy-bottomed saucepan and bring to a simmer over medium heat.

2.  While the syrup is cooking, in a stand mixer fitted with the whisk attachment, beat the yolks on high speed for about 8 minutes, or until they have quadrupled in volume and are very pale.

3.  While the egg yolks are beating, check the syrup with a thermometer or with a spoon. If the syrup is ready before the egg yolks, add 1 tablespoon of water to the syrup and keep simmering.

4.  When the syrup and yolks are ready, turn the mixer to high speed and pour the syrup into the yolks between the whisk and the sides of the bowl. It is important to keep the syrup from touching the whisk or the bowl because it will harden into little globules, which will break off into the buttercream. (Don’t worry, a few are unavoidable.) Continue beating the egg yolk-sugar mixture until it is just slightly warmer than room temperature (hold your hand on the bottom of the mixer bowl; ideally, it should feel neither hot nor cold).

5.  Turn down the mixer speed to medium and add the butter cubes, a small handful at a time. Wait until each batch is absorbed before adding more.

6.  Beat for about 10 minutes, or until smooth and fluffy. Beat in the flavoring until fully incorporated. Spread the buttercream on a cake.

Cooks' note:
Note:
To heat the egg yolks slightly, put the eggs in a bowl of hot water for 5 to 10 minutes before you crack and separate them.

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